Chocolate Cotton Light Cheese Cake

When it comes to light cheese cake, there are couple of basic recipes that are versatile which I adore and love to adapt it from. This is one of them. With a little twist, the power of cocoa turns a plain light cheese cake to a chocolate one has never disappoint me.  Recipe like this, IS for keep! I always turn to recipe I worked before than experiment new ones when I'm short of time and these days are...

my must-have cuppa every morning to kick start the day!

Chocolate Cotton Light Cheese Cake  

Recipe reference & adapted: Alex Goh Fantastic Cheesecakes - Chiffon Cheesecake

Ingredients:             

(A) 60g milk

      40g cream cheese

      25g butter

      

(B) 65g cake flour
       2 tbsp Cocoa Powder 

     

(C) 4 yolks

(D) 4 whites

      90g sugar

      pinch of salt (omitted)

     1/8 tsp cream of tartar

Method :

1. Preheat oven 170˚C.

2. Line a 8" cake pan (alternatively, you can use a chiffon tin. If such, do not grease nor line chiffon tin)

3. Cook milk, cream cheese and butter over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add yolks into cheese mixture and mix until well combined.

5. Sieve cake flour with cocoa powder. Fold in to cheese mixture &  mix until smooth.

6. Beat whites until frothy, add cream of tartar and beat till soft peaks. Gradually add in the sugar and beat till stiff peaks.

7. Fold 1/2 of the whites into cheese mixture gently with a rubber spatula or hand-whisk until just blended. Do not inflate the whites and overfold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended.

8. Pour batter into cake pan, bang the pan on a hard surface to release the bubbles and bake for  about 35 to 40 minutes.

9. When the cake is cooked, invert the cake pan to cool. Remove the cake from the cake pan when it is completely cool.

Enjoy~